Dissolve the yeast from package of hot roll mix in warm water in a bowl, then stir in the milk, sugar and egg.
Add remainder of package of hot roll mix to yeast mixture and blend well.
Cover and let rise for 30 to 45 minutes or until doubled in bulk.
Place the dough in 10 well-greased 6-ounce custard cups and let rise for 30 to 45 minutes or until doubled in bulk.
Bake in 400-degree oven for 15 to 20 minutes.
Remove rolls from custard cups.
Punch small holes in each roll with a toothpick and split each roll in half horizontally.
Place halves, cut side up, in a large shallow dish and pour Peach Cobbler Sauce over rolls.
Refrigerate for several hours, spooning sauce over rolls occasionally.
Place halves of each roll back together in individual serving dishes and spoon some of the Peach Cobbler Sauce and whipped cream over each roll.